You know that moment when you step into your kitchen and a familiar aroma brings back memories? That’s exactly what happened to me last week when I decided to make my Potbelly Chicken Pot Pie Soup Recipe- Cozy Comfort Bowl. The scent of buttery crust and savory chicken broth instantly transported me back to my grandma’s kitchen. Can you relate?
Pro Tip: This soup is a labor of love, but so worth the effort for the cozy, nostalgic flavors.
What You’ll Gather Before You Begin
- 1 pound boneless, skinless chicken breasts, cubed
- 1 cup frozen mixed vegetables (peas, carrots, corn)
- 1⁄2 cup unsalted butter
- 1 onion, diced
- 3 cloves garlic, minced
- 1⁄3 cup all-purpose flour
- 4 cups chicken broth
- 1 cup milk or cream
- 1 teaspoon dried thyme
- Salt and pepper to taste
- 2 unbaked pie crusts (store-bought or homemade)
Health & Nutritional Overview
| Nutrient | Amount (per serving) |
|---|---|
| Calories | 420 |
| Total Fat | 24g |
| Saturated Fat | 12g |
| Cholesterol | 85mg |
| Sodium | 890mg |
| Total Carbs | 30g |
| Dietary Fiber | 3g |
| Protein | 22g |
Facts & Figures
Did you know that pot pies have been around since the 16th century? They were originally conceived as a way to preserve meat before modern refrigeration. The thick, sturdy crust acted as a natural cooking vessel and storage container. (Clever, right?)
Equipment & Tools Needed
- Large pot or Dutch oven
- Wooden spoon
- Whisk
- Paring knife
- Cutting board
- Measuring cups and spoons
Your Roast Adventure
- In a large pot or Dutch oven, melt butter over medium heat. (Don’t skimp on the butter—it’s key for flavor!) Add the diced onion and sauté for 2-3 minutes until translucent.
- Add the minced garlic and cook for 1 minute more, until fragrant. (Can you smell that irresistible aroma yet?)
- Sprinkle in the flour and whisk to form a smooth roux. Cook for 2 minutes, whisking frequently. (This is what will thicken our soup into a velvety, luscious gravy.)
- Gradually whisk in the chicken broth and milk, stirring constantly to prevent lumps. (Go slowly here—we want a nice, smooth texture.)
- Add the cubed chicken, frozen veggies, thyme, and generous pinches of salt and pepper. Bring to a boil, then reduce heat and simmer for 15 minutes, until chicken is cooked through.
- While the soup simmers, prepare your pie crusts. Roll out the dough to 1⁄4-inch thickness on a lightly floured surface. Use a cookie cutter or drinking glass to cut out 8-10 rounds from the dough. (I like to get creative with different shapes—stars, hearts, you name it!)
- Remove the pot from heat and gently stir in the uncooked pie crust rounds. (They’ll cook right in the hot soup, giving you that signature pot pie crust texture.)
- Ladle the hot soup into bowls and garnish with fresh thyme or parsley if desired. Grab a cozy blanket and get ready for soul-warming comfort in a bowl!
Why It’s Good for You (and Your Taste Buds)
Not only is this pot pie soup incredibly satisfying, but it’s also packed with lean protein from the chicken and a hearty dose of veggies. The butter and milk give it a rich, velvety texture without being overly heavy. Plus, who can resist those flaky, buttery bites of pie crust? It’s the perfect balance of indulgence and nourishment.
Upsides & Caveats
Pros:
- It’s a cozy, nostalgic dish that feels like a warm hug on a chilly day. (You’ll see what I mean when you take that first bite!)
- Leftovers reheat beautifully, so you can enjoy the flavors for days.
- It’s a one-pot meal, so cleanup is a breeze. (Always a win in my book.)
Cons:
- It does take a bit of time and effort to prepare. (But trust me, it’s so worth it!)
- The butter and cream make it a little higher in fat and calories than some other soups. (Everything in moderation, right?)
Variations & Substitutions
One of the great things about this recipe is how versatile it is. You can easily swap out the chicken for turkey or even make it vegetarian by using veggie broth and extra veggies. (I’ve tried it with mushrooms and it’s divine.) For a richer, creamier soup, use heavy cream instead of milk. And if you’re feeling adventurous, try adding a splash of sherry or white wine to the broth—it adds such a lovely depth of flavor.
What Goes Well with This
In my opinion, a steaming bowl of this pot pie soup is best enjoyed with a hunk of crusty bread for dipping. (My grandma always served it with her famous buttermilk biscuits, which were out-of-this-world good.) A fresh green salad also makes a nice light accompaniment. And for dessert? You can’t go wrong with a classic apple or pumpkin pie to keep that cozy, homestyle vibe going.
Storing Leftovers & Make-Ahead Tips
Leftovers will keep in the fridge for 3-4 days. Just be sure to let the soup cool completely before transferring it to an airtight container. You can also freeze individual portions for easy reheat-and-eat meals down the road. (I always make a double batch because my husband demolishes the leftovers so quickly!)
If you want to get a head start, you can prepare the pie crust dough a day or two in advance. The soup itself can also be made a day ahead—just leave out the pie crust rounds until you’re ready to serve. That way, they’ll stay nice and flaky instead of getting soggy.
Okay, where were we? Right, assembling our cozy comfort bowl of Potbelly Chicken Pot Pie Soup!
Once you’ve got that roux simmering away with the broth and veggies, it’s time to add in the chicken. I like using a rotisserie chicken for this – it gives such great flavor and makes things easy. Just shred or chop up the meat and toss it right in. Mmm, can you smell that aroma already? Makes me think of big family dinners growing up.
While that’s heating through, let’s make those delicious drop biscuits. In a bowl, quickly whisk together the dry ingredients (flour, baking powder, salt, a pinch of thyme if you’ve got it). Then use a fork to cut in the cold butter until you get a nice crumbly texture. Slowly drizzle in the milk while mixing gently until you can form the dough into little balls or drop them straight into the simmering soup pot.
The biscuits will steam and puff up so beautifully on top of that rich, thick broth. I can never resist pulling off a corner to dip in the soup as soon as they come out of the pot! Go ahead, have a taste – no judgement here.
Frequently Asked Questions
Q: Is this soup gluten-free?
A: Unfortunately no, the flour in the roux and drop biscuits contains gluten. But you could try substituting a gluten-free flour blend to make it work! The flavors would still be amazing.
Q: Can I make this vegetarian?
A: Absolutely! Just leave out the chicken and use veggie broth instead of chicken broth. You may want to add some extra beans or lentils to boost the protein.
Q: My family has a peanut/tree nut allergy – is this recipe safe?
A: Yes, this recipe is completely nut-free as written. The butter in the biscuits could be swapped for a dairy-free version too if needed.
Q: How does this soup hold up for leftovers?
A: I actually think it tastes even better as leftovers! The biscuits will soak up more of that delicious broth flavor as it sits. Just add a splash of broth or milk when reheating to loosen it up a bit.
Q: I’m watching my sodium intake. Can I make a lower-salt version?
A: Sure thing! Use low-sodium broth, and go easy on added salt. The chicken and veggies pack so much flavor already. You could also leave out the pork for an even lighter spin.
Conclusion
Well, there you have it – a hearty, homestyle chicken pot pie soup to warm you right up! The rich, savory broth, tender veggies, and fluffy biscuit toppers make it such a cozy, comforting meal.
I hope you’ll give this Potbelly Chicken Pot Pie Soup Recipe a try soon. It’s the perfect bowl of soul-soothing goodness for a rainy day, a rough week, or just anytime you need a little edible hug. Don’t forget to take a pic and let me know how yours turned out on June 19, 2025! I’m always looking for new tips and tweaks to make it even better.
Happy cooking and enjoy your Potbelly Chicken Pot Pie Soup Recipe – Cozy Comfort Bowl! Let me know how it went on June 19, 2025.